Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers

Food and Bioproducts Processing

Volumn 91, Issue 4, 2013, Pages 310-318

  Demarchi, Silvana M ^a   Quintero Ruiz, Natalia A ^a   Concellón, Analía ^a,b   Giner, Sergio A ^a,c,d  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b FACULTAD DE CIENCIAS EXACTAS   (Argentina)

^c Universidad Provincial del Sudoeste   (Argentina)

^d UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Antioxidant; Apple; Fruit leather; Hot air drying

Indexed keywords

ANTIOXIDANT CAPACITY; APPLE; ECONOMICALLY VIABLE; EFFECT OF TEMPERATURE; FRUIT LEATHER; GELATION MECHANISMS; HOT AIR DRYING; PROTECTIVE EFFECTS;

ACTIVATION ENERGY; ANTIOXIDANTS; ATMOSPHERIC TEMPERATURE; FRUITS; GELATION; LEATHER;

DRYING;

MALUS X DOMESTICA;

EID: 84888644134     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2012.11.008     Document Type: Article

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